Description
This One Pan Creamy Parmesan Ranch Chicken is a delicious, easy-to-make meal featuring tender chicken breasts or thighs baked in a creamy sauce infused with ranch-inspired herbs, salsa verde, and Parmesan cheese. It’s a comforting, flavorful dish perfect for a hearty weeknight dinner, combining the bright flavors of pickled jalapeños and creamy textures, all prepared in a single baking dish for simple cleanup.
Ingredients
Units
Scale
Chicken and Seasonings
- 2 lb small boneless chicken breasts or thighs
- 4 oz cream cheese, at room temperature
- 1 tbsp dried parsley
- 1 tbsp dried chives
- 2 tsp dried dill
- 2 tsp garlic powder
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
Vegetables and Additional Ingredients
- 1 yellow onion, chopped
- 1 cup salsa verde
- 2 tbsp pickled jalapeños (optional)
- 1 cup heavy cream or canned coconut milk
- 1 cup grated Parmesan cheese, divided
- 2 tbsp cold, salted butter, sliced
- 3 cups chopped broccoli
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables.
- Combine Chicken and Seasonings: In a baking dish, toss together the small boneless chicken breasts or thighs with softened cream cheese, dried parsley, dried chives, dried dill, garlic powder, and paprika. Season generously with salt and freshly ground black pepper to enhance flavor.
- Add Vegetables and Liquids: Add the chopped yellow onion to the chicken mixture. Pour over the salsa verde, pickled jalapeños (if using), and heavy cream or canned coconut milk. Stir in half of the grated Parmesan cheese until the mixture is creamy and well combined. Arrange cold sliced butter pieces on top, then spread the chopped broccoli evenly over the dish.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 30 to 40 minutes until the chicken is cooked through and the broccoli is tender. Gently stir the mixture halfway through baking to combine flavors and ensure even cooking.
- Finish and Serve: Once baked, top the dish with the remaining grated Parmesan cheese. Serve the creamy Parmesan ranch chicken and sauce over steamed rice or orzo for a complete and satisfying meal. Enjoy!
Notes
- Use boneless, skinless chicken breasts or thighs based on your preference; thighs will be more tender and juicy.
- For a dairy-free alternative, substitute heavy cream with canned coconut milk and omit butter.
- Pickled jalapeños add a spicy kick, but you can omit them if you prefer a milder dish.
- Serve with steamed rice, orzo, or your favorite grain to soak up the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid overcooking the chicken.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
